Good service can save a bad meal, but there is no level of food that can save bad service.

If my wife made childhood obesity her mission and I signed a law making 1/8 cup of tomato paste a vegetable, I'd be sleeping on the sofa.

Butter typically melts around, you know, 90 Fahrenheit, as opposed to about 20 degrees higher for lard. So what that means is that when you're working with it, the lard is going to stay more solid, which is great for flakiness.

You know we fixate on the food so much itself: “Oh, the ultimate brownie or the ultimate this or that” -- well, let me tell you something: It’s all poop in about 12 hours, okay? The real power that food has is its ability to connect human beings to each other -- that’s the stuff right there and, to me, everything else is secondary to that.

Molecular gastronomy is not bad... but without sound, basic culinary technique, it is useless.

I grill, therefore I am.

Now my wife may think she's locked me out of the kitchen but MacGyver's not my patron saint for nothing.